15-Minute Mexican Chicken Soup with Avocado
INGREDIENTS
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4 cups (32 oz) chicken stock or broth (I prefer stock)
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1 jar (16 oz) picante type salsa
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1 can (14 oz) red enchilada sauce
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2 Tablespoons butter
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1 Tablespoon sugar
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1 teaspoon table salt
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1 teaspoon coarse ground pepper
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3 cups cubed, cooked, leftover rotisserie chicken
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2 cans (15 oz each) black beans, drained
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2 cups frozen corn kernals
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1 can (14.5 oz) fire-roasted tomatoes,
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juice of one lime
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2 cups shredded Mexican cheese
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2 California avocados, cubed
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optional garnishes: green onion, sour cream and cilantro
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